Sambusa
Sambusa, Samoosa, Samusa ... various names for baked or fried dough with stuffing. It is mostly prepared in South and Southeast Asia, the Middle East, North and West Africa, ... The size and shape of the dough varies from country to country but the most common is the shape of a triangle. In the Arabian Peninsula, this dish is most often served during Ramadan during iftar (interruption of fasting). I bring you a recipe for Arabic sambus.
Preparation steps
- Prepare the filling: Chop the red onion separately in a blender. Chop carrots, tomatoes and peppers in a blender as well. Put the onion and oil to fry in a pan together with the minced meat and simmer for about 10 minutes, then add the rest of the chopped vegetables and simmer for another 15 minutes. Add the spices and let the mixture cool. Noodles for strudels (use 2 pieces) cut along the width of about 6-8 cm, coat the sides with a little water and put a spoonful of filling and wrap in triangles (as for baklava). When everything is done, arrange on baking paper, coat with beaten egg and sprinkle with sesame or black cumin. Bake at 170 degrees for about 20 minutes or until golden brown. *** here I mentioned strudel noodles, you can use instead of real sambu noodles, but use 2 noodles each. Because sambus noodles are a little thicker, and strudel noodles are thinner. *** You can also use minced chicken *** Customize the spices to your taste, you can also add a little vegeta. *** Originally, sambusa is fried in deep oil, but I chose to bake it in the oven. *** black cumin and sesame seeds can be omitted if you are not a fan of them *** if you like cheese, after preparing the filling for sambus, you can add 100 g of grated cheese for pizza and a spoonful of mayonnaise before filling.
